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Mastering the Art of ­French Cooking
Volume1

Rating
1,782 Ratings by Goodreads
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Format
Paperback, 784 pages
Other Formats Available

Hardback : £18.56

Published
United Kingdom, 1 November 2011

This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetite! 'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi . . . Julia Child's book is a triumph, and also a trophy.' A. A. Gill, The Times 'This book fundamentally altered the way a basic human activity was perceived and pursued.' A.O. Scott, The New York Times 'Has been described as being the best book about French cooking in English . . . I agree.' Ambrose Heath, Guardian


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Product Description

This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetite! 'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi . . . Julia Child's book is a triumph, and also a trophy.' A. A. Gill, The Times 'This book fundamentally altered the way a basic human activity was perceived and pursued.' A.O. Scott, The New York Times 'Has been described as being the best book about French cooking in English . . . I agree.' Ambrose Heath, Guardian

Product Details
EAN
9780241956465
ISBN
0241956463
Publisher
Other Information
Illustrations
Dimensions
19.3 x 12.7 x 3.8 centimeters (0.43 kg)

About the Author

Julia Child revolutionised cooking in the US and this was the cookbook that launched her career. A native of California, Julia Child studied at Paris's famous Cordon Bleu, and worked under various distinguished French chefs. In 1951 she started her own cooking school in Paris, L'Ecole des Trois Gourmandes, with Simone Beck and Louisette Bertholle and the three women started compiling this cookbook. Mastering the Art of French Cooking was published in 1961 and was an instant hit.

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As close to a divine text as you can get
*Guardian*

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